I made a delicious lentil soup in honor of the arrival of my favorite season, and the new adventure of gluten and dairy-free eating. Let me first tell you that I am a pretty picky eater but LOVE this soup. It is easy, cheap, and so nutritious. Make some and see!
1 onion, chopped
1/4 cup olive oil
2 carrots, chopped
2 stalks celery, chopped
1 large potato (I added this for filling properties), chopped
2 cloves (or more) garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 oz) can tomatoes (I used stewed and squeezed them)
2 cups dry lentils
8 cups water (or stock of choice- I used chicken)
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons balsamic vinegar
sea salt to taste
ground black pepper to taste
1. In a large soup pot, heat oil over medium heat. Add onions, carrots, celery, and potatoes; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, add water (or stock) and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with sea salt and pepper.